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Chicken Paillards with Chickpea Relish and Arugula
Nb persons: 4
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Prep: 15 minutes Total: 15 minutes Ingredients | |
2 | boneless, skinless chicken breast halves, (6 to 8 ounces each) |
4 tablespoons | extra-virgin olive oil, plus more for pan |
2 tablespoons | fresh lemon juice, plus lemon wedges for serving |
Coarse salt and ground pepper | |
1 can (15 ounces) | chickpeas, rinsed and drained |
1/4 small | red onion, thinly sliced crosswise |
2 tablespoons | chopped fresh basil |
1 bunch | fresh arugula, tough stems removed |
Directions
Lay chicken flat; holding a sharp knife parallel to work surface, split chicken in half horizontally. Cover with plastic wrap; pound each cutlet with the flat side of a meat mallet or the bottom of a small pan until inch thick.
In a shallow dish, combine 2 tablespoons oil and 1 tablespoon lemon juice; season with salt and pepper. Add chicken; turn to coat. Heat a large skillet over medium-high; lightly brush with oil. Cook chicken until opaque throughout, 1 to 2 minutes per side.
In a bowl, toss together chickpeas, onion, basil, 2 tablespoons oil, and 1 tablespoon lemon juice; season with salt and pepper.
Top chicken with chickpea relish; serve with arugula and lemon wedges.
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